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Deepak Mudgil - One of the best experts on this subject based on the ideXlab platform.

  • Partially Hydrolyzed Guar Gum: Preparation and Properties
    Polymers for Food Applications, 2018
    Co-Authors: Deepak Mudgil
    Abstract:

    Guar Gum is a galactomannan obtained from the endosperm portion of seed of the plant Cyamopsis tetragonolobus. Guar Gum is used as thickener and stabilizer in food industry due to its high viscosity in aqueous solution. The partial hydrolysis of the Guar galactomannan leads to production of partially hydrolyzed Guar Gum (PHGG) which is similar in structure to native Guar galactomannan. PHGG can be produced by enzymatic hydrolysis, acid hydrolysis, irradiation, microwave and ultrasonication techniques. Enzymatic hydrolysis of Guar Gum is preferred for food processing applications. In enzymatic hydrolysis, enzymes such as mannanse, pectinase, cellulase cut the linkages between mannose units in the main chain. Partial hydrolysis of Guar Gum leads to the reduction in molecular weight of native Guar Gum. Partially hydrolyzed Guar Gum shows low viscosity in aqueous solutions. X-ray diffraction analysis of partially hydrolyzed Guar Gum revealed that it is little crystalline in nature as compared to native Guar galactomannan which is amorphous in nature. Partially hydrolyzed Guar Gum produced from enzymatic hydrolysis can be used mainly for nutritional purpose i.e. for development of fiber enriched processed food products such as cookies, bread, noodles, yoghurt etc. Its specific physicochemical properties make it possible to improve the quality of food products. Partially hydrolyzed Guar Gum as soluble dietary fibre is beneficial in diabetes, heart disease and digestive problems.

  • Guar Gum: processing, properties and food applications—A Review
    Journal of Food Science and Technology, 2014
    Co-Authors: Deepak Mudgil, Sheweta Barak, Bhupendar Singh Khatkar
    Abstract:

    Guar Gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of Guar Gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of Guar Gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of Guar Gum.

  • Guar Gum processing properties and food applications a review
    Journal of Food Science and Technology-mysore, 2014
    Co-Authors: Deepak Mudgil, Sheweta Barak, Bhupendar Singh Khatkar
    Abstract:

    Guar Gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of Guar Gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of Guar Gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of Guar Gum.

  • Effect of enzymatic depolymerization on physicochemical and rheological properties of Guar Gum.
    Carbohydrate Polymers, 2012
    Co-Authors: Deepak Mudgil, Sheweta Barak, B.s. Khatkar
    Abstract:

    Depolymerization of Guar Gum using enzymatic hydrolysis was performed to obtain depolymerized Guar Gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of Guar Gum significantly affected the physicochemical and rheological characteristics of Guar Gum. The depolymerized Guar Gum showed a significant increase in crystallinity index from 3.86% to 13.2% and flow behavior index from 0.31 to 1.7 as compared to native Guar Gum. Remarkable decrease in intrinsic viscosity and consistency index was also observed from 9 to 0.28 and 4.04 to 0.07, respectively. Results revealed that enzymatic hydrolysis of Guar Gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency which could make it useful for incorporation in food products as dietary fiber without affecting the rheology, consistency and texture of the products.

  • x ray diffraction ir spectroscopy and thermal characterization of partially hydrolyzed Guar Gum
    International Journal of Biological Macromolecules, 2012
    Co-Authors: Deepak Mudgil, Sheweta Barak, B.s. Khatkar
    Abstract:

    Abstract Guar Gum was hydrolyzed using cellulase from Aspergillus niger at 5.6 pH and 50 °C temperature. Hydrolyzed Guar Gum sample was characterized using Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, dilute solution viscometry and rotational viscometry. Viscometry analysis of native Guar Gum showed a molecular weight of 889742.06, whereas, after enzymatic hydrolysis, the resultant product had a molecular weight of 7936.5. IR spectral analysis suggests that after enzymatic hydrolysis of Guar Gum there was no major transformation of functional group. Thermal analysis revealed no major change in thermal behavior of hydrolyzed Guar Gum. It was shown that partial hydrolysis of Guar Gum could be achieved by inexpensive and food grade cellulase ( Aspergillus niger ) having commercial importance and utilization as a functional soluble dietary fiber for food industry.

B.s. Khatkar - One of the best experts on this subject based on the ideXlab platform.

  • Effect of enzymatic depolymerization on physicochemical and rheological properties of Guar Gum.
    Carbohydrate Polymers, 2012
    Co-Authors: Deepak Mudgil, Sheweta Barak, B.s. Khatkar
    Abstract:

    Depolymerization of Guar Gum using enzymatic hydrolysis was performed to obtain depolymerized Guar Gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of Guar Gum significantly affected the physicochemical and rheological characteristics of Guar Gum. The depolymerized Guar Gum showed a significant increase in crystallinity index from 3.86% to 13.2% and flow behavior index from 0.31 to 1.7 as compared to native Guar Gum. Remarkable decrease in intrinsic viscosity and consistency index was also observed from 9 to 0.28 and 4.04 to 0.07, respectively. Results revealed that enzymatic hydrolysis of Guar Gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency which could make it useful for incorporation in food products as dietary fiber without affecting the rheology, consistency and texture of the products.

  • x ray diffraction ir spectroscopy and thermal characterization of partially hydrolyzed Guar Gum
    International Journal of Biological Macromolecules, 2012
    Co-Authors: Deepak Mudgil, Sheweta Barak, B.s. Khatkar
    Abstract:

    Abstract Guar Gum was hydrolyzed using cellulase from Aspergillus niger at 5.6 pH and 50 °C temperature. Hydrolyzed Guar Gum sample was characterized using Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, dilute solution viscometry and rotational viscometry. Viscometry analysis of native Guar Gum showed a molecular weight of 889742.06, whereas, after enzymatic hydrolysis, the resultant product had a molecular weight of 7936.5. IR spectral analysis suggests that after enzymatic hydrolysis of Guar Gum there was no major transformation of functional group. Thermal analysis revealed no major change in thermal behavior of hydrolyzed Guar Gum. It was shown that partial hydrolysis of Guar Gum could be achieved by inexpensive and food grade cellulase ( Aspergillus niger ) having commercial importance and utilization as a functional soluble dietary fiber for food industry.

Surendra Suthar - One of the best experts on this subject based on the ideXlab platform.

  • potential utilization of Guar Gum industrial waste in vermicompost production
    Bioresource Technology, 2006
    Co-Authors: Surendra Suthar
    Abstract:

    Abstract Recycling of Guar Gum industrial waste through vermitechnology was studied under laboratory conditions by using composting earthworm Perionyx excavatus (Perrier). Three different combination of Guar Gum industrial waste namely Guar Gum industrial waste:cow dung:saw dust in 40:30:30 ratio ( T 1 ), Guar Gum industrial waste:cow dung:saw dust in 60:20:20 ratio ( T 2 ), and Guar Gum industrial waste:cow dung:saw dust in 75:15:10 ratio ( T 3 ) were used for vermicomposting experiments. Chemical changes during vermicomposting were measured and comparatively T 2 showed great increase (from its initial level) for total N (25.4%), phosphorus (72.8%) and potassium (20.9%) than the other treatments. T 2 also showed higher vermicomposting coefficient (VC), higher mean biomass for P . excavatus (146.68 mg) and higher cocoon production (about 21.9% and 645.5% more than the T 1 and T 3 , respectively). Maximum earthworm mortality during vermicomposting was recorded with T 3 treatment while zero mortality was recorded for T 2 treatment after150 days. Overall, T 2 treatment appeared to be an ideal combination for enhancing maximum biopotential of earthworms to management Guar Gum industrial waste as well as for earthworm biomass and cocoon production.

Sheweta Barak - One of the best experts on this subject based on the ideXlab platform.

  • Guar Gum: processing, properties and food applications—A Review
    Journal of Food Science and Technology, 2014
    Co-Authors: Deepak Mudgil, Sheweta Barak, Bhupendar Singh Khatkar
    Abstract:

    Guar Gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of Guar Gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of Guar Gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of Guar Gum.

  • Guar Gum processing properties and food applications a review
    Journal of Food Science and Technology-mysore, 2014
    Co-Authors: Deepak Mudgil, Sheweta Barak, Bhupendar Singh Khatkar
    Abstract:

    Guar Gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of Guar Gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of Guar Gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of Guar Gum.

  • Effect of enzymatic depolymerization on physicochemical and rheological properties of Guar Gum.
    Carbohydrate Polymers, 2012
    Co-Authors: Deepak Mudgil, Sheweta Barak, B.s. Khatkar
    Abstract:

    Depolymerization of Guar Gum using enzymatic hydrolysis was performed to obtain depolymerized Guar Gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of Guar Gum significantly affected the physicochemical and rheological characteristics of Guar Gum. The depolymerized Guar Gum showed a significant increase in crystallinity index from 3.86% to 13.2% and flow behavior index from 0.31 to 1.7 as compared to native Guar Gum. Remarkable decrease in intrinsic viscosity and consistency index was also observed from 9 to 0.28 and 4.04 to 0.07, respectively. Results revealed that enzymatic hydrolysis of Guar Gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency which could make it useful for incorporation in food products as dietary fiber without affecting the rheology, consistency and texture of the products.

  • x ray diffraction ir spectroscopy and thermal characterization of partially hydrolyzed Guar Gum
    International Journal of Biological Macromolecules, 2012
    Co-Authors: Deepak Mudgil, Sheweta Barak, B.s. Khatkar
    Abstract:

    Abstract Guar Gum was hydrolyzed using cellulase from Aspergillus niger at 5.6 pH and 50 °C temperature. Hydrolyzed Guar Gum sample was characterized using Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, dilute solution viscometry and rotational viscometry. Viscometry analysis of native Guar Gum showed a molecular weight of 889742.06, whereas, after enzymatic hydrolysis, the resultant product had a molecular weight of 7936.5. IR spectral analysis suggests that after enzymatic hydrolysis of Guar Gum there was no major transformation of functional group. Thermal analysis revealed no major change in thermal behavior of hydrolyzed Guar Gum. It was shown that partial hydrolysis of Guar Gum could be achieved by inexpensive and food grade cellulase ( Aspergillus niger ) having commercial importance and utilization as a functional soluble dietary fiber for food industry.

Jose A Casas - One of the best experts on this subject based on the ideXlab platform.

  • viscosity of Guar Gum and xanthan Guar Gum mixture solutions
    Journal of the Science of Food and Agriculture, 2000
    Co-Authors: Jose A Casas, A F Mohedano, Felix Garciaochoa
    Abstract:

    The viscosity of diluted Guar Gum solutions and the viscosity of xanthan and Guar Gum mixture solutions have been studied. Guar Gum solutions showed pseudoplastic behaviour. Apparent viscosity increased with Gum concentration and decreased with the temperature at which viscosity was measured. A maximum in the plot of viscosity versus increasing dissolution temperature was observed at 60 °C. This behaviour was related to differences in molecular structure of the polymers solved at different temperatures. Mixtures of xanthan and Guar Gum showed a higher combined viscosity than that occurring in each separate Gum. This synergistic interaction was affected by the Gum ratio in the mixture and dissolution temperature of both Gums. The effect of polysaccharide concentration (1.0, 1.5 and 2.0 kg m−3), xanthan/Guar Gum ratio (1/5, 4/2, 3/3, 4/2 and 5/1) and dissolution temperature (25, 40, 60 and 80 °C for both Gums) on the viscosity of solutions of mixtures were studied. The highest viscosities were observed when 2.0 kg m−3 Gum concentration was used together with a ratio of xanthan/Guar Gum of 3/3 (w/w) and dissolution temperature of 40 and 80 °C for xanthan and Guar Gum, respectively. © 2000 Society of Chemical Industry

  • Viscosity of Guar Gum and xanthan/Guar Gum mixture solutions
    Journal of the Science of Food and Agriculture, 2000
    Co-Authors: Jose A Casas, A F Mohedano, Felix Garcia-ochoa
    Abstract:

    The viscosity of diluted Guar Gum solutions and the viscosity of xanthan and Guar Gum mixture solutions have been studied. Guar Gum solutions showed pseudoplastic behaviour. Apparent viscosity increased with Gum concentration and decreased with the temperature at which viscosity was measured. A maximum in the plot of viscosity versus increasing dissolution temperature was observed at 60 °C. This behaviour was related to differences in molecular structure of the polymers solved at different temperatures. Mixtures of xanthan and Guar Gum showed a higher combined viscosity than that occurring in each separate Gum. This synergistic interaction was affected by the Gum ratio in the mixture and dissolution temperature of both Gums. The effect of polysaccharide concentration (1.0, 1.5 and 2.0 kg m−3), xanthan/Guar Gum ratio (1/5, 4/2, 3/3, 4/2 and 5/1) and dissolution temperature (25, 40, 60 and 80 °C for both Gums) on the viscosity of solutions of mixtures were studied. The highest viscosities were observed when 2.0 kg m−3 Gum concentration was used together with a ratio of xanthan/Guar Gum of 3/3 (w/w) and dissolution temperature of 40 and 80 °C for xanthan and Guar Gum, respectively. © 2000 Society of Chemical Industry